Involtini di Pollo alla Salvia {Chicken Roulades with Sage}

Roulades sound very fancy but they couldn’t be easier to make. Roulade comes from the French word “rouler” meaning to roll. And that’s exactly what you’re going to do. Roll. Making roulades isn’t just tasty, it’s also a great way to stretch your meal budget.

We transform 4 chicken breasts into 8 pieces {more if your chicken breasts are large to begin with} How do we do that? By pounding them thinly and cutting them into strips. Bonus points because we can work on our stress relief while we’re pounding them thinly with a mallet {or a rolling pin works in a pinch}

Tips/Tricks: I find the best way to pound the chicken is to cover them with plastic wrap. It cuts back on the mess, and makes for easy clean up. Be sure to season the chicken strips well once you’ve cut them into strips, chicken can be on the bland side if not seasoned correctly. If your sage leaves are on the smaller size add an extra one to each strip prior to rolling. Be patient while crisping your bacon, you’ll want that nice texture and crunch on the outside.

I like to serve my roulades over a bed of fresh spinach, or even a bed of mashed potatoes sounds good now that I think about it ; )

What to do:
1. Once you have thinly pounded out your chicken breasts, cut each breast into two strips {slightly wider than your bacon slices}. Season chicken strips with salt and pepper.

2. Place 2 sage leaves onto each strip of chicken. Roll chicken strips. Roll bacon over chicken roll and secure with toothpicks. Continue until all pieces are rolled.

3. Into a frying pan add olive oil and heat over medium heat. Once oil is hot, add chicken roulades and cook, turning frequently, until bacon has brown/crisped on all sides. Reduce heat to low and continue cooking for approximately 10-15 minutes until chicken has cooked through {cooking time will depend on thickness of chicken}